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Cinnamon Crunch Zucchini Muffin Quick Bread Recipe

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3.9 from 3 reviews

This Cinnamon Crunch Zucchini Muffin Quick Bread is a moist and flavorful loaf perfect for breakfast or a sweet snack. Grated zucchini adds moisture and nutrition, while layers of cinnamon sugar and a buttery cinnamon crunch topping give each bite delightful texture and warmth. Baked to perfection in a loaf pan, it’s an easy recipe that combines the best of cinnamon-spiced baked goods with the freshness of zucchini.

Ingredients

Batter Ingredients

  • 1/2 cup granulated sugar
  • 1 tablespoon cinnamon
  • 1 stick salted butter, melted (1/2 cup)
  • 3/4 cup brown sugar
  • 1/2 cup plain Greek yogurt
  • 3 eggs at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup zucchini, grated (about 1 medium zucchini)
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt

Cinnamon Sugar Layers

  • 1/2 cup dark brown sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon cinnamon
  • 2 tablespoons salted butter, melted

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper to ensure easy removal of the bread after baking.
  2. Make Cinnamon Sugar Mix: In a small bowl, combine the granulated sugar and 1 tablespoon cinnamon. This mixture will be used for layering inside the bread for a burst of cinnamon flavor.
  3. Mix Wet Ingredients and Zucchini: In a large bowl, whisk together the melted salted butter, brown sugar, Greek yogurt, eggs, and vanilla extract until well combined. Stir in the grated zucchini to incorporate moisture and texture into the batter.
  4. Add Dry Ingredients: To the wet ingredients, add the all-purpose flour, baking powder, baking soda, and salt. Mix until just combined; be careful not to overmix to keep the bread tender.
  5. Layer Batter and Cinnamon Sugar: Spoon half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture over this layer, reserving 2 tablespoons for topping later. Spoon the remaining batter evenly over the cinnamon sugar layer, then sprinkle the remaining cinnamon sugar on top.
  6. Create Cinnamon Swirls: Using a knife, gently swirl the batter a few times to create marbled layers with the cinnamon sugar. Avoid over-swelling to keep distinct layers for texture and flavor contrast.
  7. Prepare Crunch Topping: In a small bowl, stir together the dark brown sugar, additional flour, cinnamon, and melted butter until clumps form. This mixture will give a crunchy texture to the top of the bread.
  8. Add Crunch Topping and Bake: Sprinkle the crunchy clumps evenly over the top of the loaf. Bake in the preheated oven for 55 to 60 minutes, or until the center is just set and a toothpick inserted in the middle comes out with moist crumbs.
  9. Cool and Serve: Allow the bread to cool in the pan for at least 15 minutes before slicing. Enjoy warm, optionally slathered with salted butter for extra richness.

Notes

  • Make sure to grate the zucchini finely and squeeze out excess moisture if it seems very wet to avoid a soggy bread.
  • Use room temperature eggs to help the batter mix smoothly.
  • Do not over-swirl the batter to keep the cinnamon sugar layers distinct.
  • This bread keeps well stored in an airtight container at room temperature for up to 3 days.
  • It can be frozen for up to 2 months; thaw overnight in the refrigerator before warming.

Find it online: https://recipefeastful.com/cinnamon-crunch-zucchini-muffin-quick-bread-recipe/